Caprese - Our Favorite Salad

I'm not sure where or when I had my first Caprese salad.  But I have been hooked ever since, and it is something we have probably once a week, even more in the summer when tomatoes are in season.  It's simple, it's elegant, it's colorful, and it's absolutely delicious.  You can serve it blended, or arranged artfully on a plate, or stacked in individual salad "towers", I've even served it on skewers for a party, several times.

What you need
Tomatoes - Grape, Cherry, Campari, or Beefsteak work really well.
Fresh Mozzarella - this is available in many shapes and sizes, you'll want to choose one that suits the way you want to serve it.
Fresh sweet basil - in the summer, I grow this in pots on my deck, because we eat so much of it.  You can also buy it in the produce section, usually it is available in small plastic "clam shell" containters.
Balsamic Syrup or Glaze - this is available where you find vinegars.  You can also make your own, as it is usually just balsamic vinegar and sugar, cooked until it is reduced by about half, and then let cool.

Basic, Simple Caprese
Slice 2 medium-sized tomatoes in 1/4" thick slices.
Slice 1/2 of an 8oz ball of Fressh Mozzarella in thin slices (a bread knife works well for both the tomatoes and the cheese)
Pick about 8 large basil leaves, and roll them together - this makes them easier to cut.  Thinly slice the bundle of basil.
Shingle the slices of tomato and cheese.  Sprinkle the sliced basil over top of the tomatoes and mozzarella.  At this point, you can cover and refrigerate until serving, but do not prepare this too far in advance - any more than about an hour ahead of serving should be avoided.
When ready to serve, drizzle the balsamic glaze or reduction over the salad, then add some coarse-ground or table salt, and pepper, to taste.

Use the smaller Grape or Cherry tomatoes and pearl or bocconcini mozzarella for more of a "tossed" caprese.

Serve as small stacks of salad for a more elegant presentation.